20 minutes

Healthy Instant Pot Chicken and Noodles

This instant pot chicken and noodles recipe is a super simple weeknight meal the whole family will love. Made with bites of tender chicken, flavorful spices and just a splash of heavy cream, this perfect comfort food is full of amazing flavor.

Instant pot chicken and noodles is a surprisingly delicious recipe that is both super simple and super quick – two of my favorite things. An easy dinner for the busy weeknights, this recipe features tender chicken and uncooked egg noodles cooked all together in your instant pot, for a true one-pot meal. This creamy chicken pasta is perfect healthier comfort food.

Many traditional versions of chicken and noodles require a full stick of butter and cans of condensed soup. I wanted to make my version a little lighter and healthier, and to cut out the processed ingredients. I will admit, I was a little surprised at just how good this healthier version turned out. This easy recipe uses just a couple tablespoons of olive oil, common seasonings like garlic powder and onion powder, chicken stock and a little bit of real cream to make a delicious creamy sauce that tastes even better than the original.

Serve this with a side salad with healthy homemade dressing, sautéed brocoletti, or roasted carrots and green beans for a complete meal that is on your dinner table in less than 30 minutes.

You Will Love This

  • This easy meal is made with simple pantry staples that you probably already have in your house. It’s a great recipe for those nights when you really need to get to the grocery store!
  • Cook the entire recipe together in your instant pot, and only have one dish to wash.
  • This delicious creamy broth contains no processed ingredients – no cream of chicken soup or cream of mushroom soup.

Ingredients

ingredients for instant pot chicken and noodles on a marble background.

Gather up your ingredients. This simple recipe needs the following basic ingredients (exact measurements are in the recipe card below):

  • Olive oil: You could substitute another neutral cooking oil.
  • Boneless skinless chicken breasts, diced into small bite-sized pieces
  • Spices, including kosher salt, garlic powder, onion powder and paprika
  • Chicken broth
  • Wide egg noodles: I used whole wheat egg noodles, but regular wide egg noodles would also work.
  • Cream: Just a small amount of cream goes a long way in this recipe.
  • Cornstarch: The corn starch mixes with the cream to form a slurry, which creates a delicious creamy sauce without any processed ingredients!

Instructions

Step One: Dice the chicken into small bite-sized pieces. Turn the instant pot on the sauté setting. Add the olive oil to the bottom of the instant pot. When the olive oil is warm, add the chicken breast, and cook for 3-4 minutes, until the pieces are fully opaque on all sides. Add the spices to the instant pot, and cook another minute or two more.

the inside of an instant pot showing chicken pieces sauteeing in olive oil and spices.

Step Two: Add the chicken broth to the instant pot. With a wooden spoon, scrape any browned bits off the bottom of the pot. Cancel the sauté function.

the inside of an instant pot showing chicken stock with a few pieces of chicken in it.

Step Three: Pour the noodles into the instant pot. Do not stir the noodles into the broth! The chicken and broth barrier is going to help keep the noodles from burning to the pot. Gently press the noodles down into the broth. If some noodles at the top are not submerged in broth, that’s OK.

the inside of an instant pot showing a layer of dried noodles on top of chicken and broth.

Step Four: Put the lid on the instant pot. Turn the vent knob on the lid of the instant pot to the sealed position. Set the instant pot to cook on high pressure for two minutes. When the cooking time is up, allow a natural pressure release for five minutes. After five minutes, quick release the remaining pressure. Give the chicken and noodles a good stir. Some of the noodles that were at the top of the pot out of the broth may still be quite al dente, but they will cook further in the next step.

Step Five: Turn the instant pot back to sauté mode. Mix the corn starch into the cream and whisk well until no lumps remain, to create a slurry. Slowly pour the slurry into the instant pot. Sauté for 3-4 minutes, stirring constantly, until the sauce is nice and thick and all the noodles are fully cooked. Garnish with some fresh parsley and black pepper, and enjoy a great meal!

the inside of an instant pot showing fully cooked creamy chicken and noodles.

Storage

Store leftover instant pot chicken and noodles in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave in 30-45 second bursts, adding a little extra water or broth to keep the noodles from drying out.

A white bowl on a marble background, filled with instant pot chicken and noodles. A serving spoon is resting in the noodles.

Healthy Instant Pot Chicken and Noodles

This instant pot chicken and noodles recipe is a super simple weeknight meal the whole family will love. Made with bites of tender chicken, flavorful spices and just a splash of heavy cream, this perfect comfort food is full of amazing flavor.
5 from 1 vote
Prep Time 5 minutes
Cook Time 10 minutes
Natural Pressure Release 5 minutes
Total Time 20 minutes
Course Main Dish
Cuisine American
Servings 4 people
Calories 455 kcal

Ingredients
  

  • 2 tablespoons olive oil
  • 1 pound boneless skinless chicken breast diced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon paprika
  • 2 cups chicken broth
  • 4 cups whole wheat wide egg noodles
  • 1/2 cup heavy cream
  • 1 tablespoon corn starch

Instructions
 

  • Dice the chicken into small bite-sized pieces. Turn the instant pot on the saute setting. Add the olive oil to the bottom of the instant pot. When the olive oil is warm, add the chicken breast, and cook for 3-4 minutes, until the pieces are fully opaque on all sides. Add the spices to the instant pot, and cook another minute or two more.
  • Add the chicken broth to the instant pot. With a wooden spoon, scrape any browned bits off the bottom of the pot. Cancel the saute function.
  • Pour the noodles into the instant pot. Do not stir the noodles into the broth! The chicken and broth barrier is going to help keep the noodles from burning to the pot. Gently press the noodles down into the broth. If some noodles at the top are not submerged in broth, that's OK.
  • Put the lid on the instant pot. Turn the vent knob on the lid of the instant pot to the sealed position. Set the instant pot to cook on high pressure for two minutes. When the cooking time is up, allow a natural pressure release for five minutes. After five minutes, quick release the remaining pressure. Give the chicken and noodles a good stir. Some of the noodles that were at the top of the pot out of the broth may still be a little al dente, but they will cook further in the next step.
  • Turn the instant pot back to saute mode. Mix the corn starch into the cream and whisk well until no lumps remain, to create a slurry. Slowly pour the slurry into the instant pot. Saute for 2-3 minutes, stirring constantly, until the sauce is nice and thick and all the noodles are fully cooked. Garnish with some fresh parsley and black pepper, and enjoy a great meal!

Nutrition

Calories: 455kcalCarbohydrates: 31gProtein: 31gFat: 23gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.04gCholesterol: 140mgSodium: 875mgPotassium: 570mgFiber: 1gSugar: 2gVitamin A: 559IUVitamin C: 2mgCalcium: 45mgIron: 1mg
Keyword healthy chicken and noodles, instant pot chicken and noodles
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